Add the cherries and the Habanero and cook until all the juices are extracted from the cherries. Add the stock, bring to a boil, then reduce the heat and simmer for 45 minutes.

Remove from the heat and strain through a very fine sieve, pressing with a kitchen spoon to extract all the juices.

Return the strained liquid to a pan over low heat and whip in the remaining butter, 1 ounce at a time. Dissolve the cornstarch in the water and add it to the sauce. Heat and stir until the sauce thickens enough to coat the back of a spoon. Season the sauce with salt and pepper to taste. Keep the sauce warm.

Grill the pork chops to desired doneness and serve with the sauce ladled over them.